D-sert

Mmmmm, lunch.

Lunch rivals breakfast for my favorite meal of the day…it may even win.  I eat more vegetables and savory for lunch and I am hungrier for lunch than dinner (too much afternoon snacking).  Yep, lunch wins.

And this Romaine & Kale Salad topped with 1/3 cup pinto beans, sauteed mushrooms and onion, salsa, and pom balsamic was a winner.

But what I was really excited about was dessert.

We’ll call it a Yogurt Torte.  Sugar-free cause that’s how I roll.

This little delicacy was inspired by this recipe I saw on the beautiful 101 Cookbooks blog. I didn’t follow the recipe however, I glanced at it days ago and ran with it.

I started by mixing 3 cups of plain yogurt with vanilla and stevia to taste in a food processor.  Once I liked the sweetness I added three eggs.

(I used 3 packets of Sweet Leaf stevia but the sweetness of each brand varies so go for your taste.  You could certainly make this with sugar if you would prefer)

Pour the yogurt mixture into another container so you can now use the processor for the crust.

Don’t bother to clean the food processor, the little bit of liquid will help the next step.

Pulse 1/2 cup of almonds until nuts are broken into small chunks.  Add 1 cup of rolled oats, 1/2 cup raisins, 1/4 cup of flax seeds, and a pinch of salt.

Whirl away until the “dough” starts to stick together.  Add 2 tablespoons of yogurt.

Line the bottom of a spring form pan with parchment paper.

Press the oat mixture into the bottom of the pan.

Once the bottom is spread firmly across the pan pour the yogurt mixture on top.

Gently move the pan to a 350* oven. I set my pan on top of a cookie sheet because sometimes my spring form leaks, just fyi.

Bake for 35 minutes.  Turn off the oven and leave in for another 15 minutes.  Allow to completely cool before eating half of it in one sitting serving.

Note: This is not a cheese cake made with yogurt, the top is light in texture and taste and sweetness and the crust is chewy and textured.  I loved that it is full of whole food with no refined sugar so keep this in mind if you make it, it’s not going to be dense, heavy, and overly sweet like a traditional cheese cake or similar dessert.

Time to get outside!  It’s a balmy 48* degrees out so Tate and I are going to do a grocery run on foot (C’ville Market ♥).  I may even bring my hand weights with me for some multi-tasking strength training.